Smoky Seared Squash with Chorizo and Chickpeas

Ingredients

• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt and freshly ground black pepper
• 1 pound butternut squash, peeled and cut into 1/2 inch cubes
• 3 ounces chorizo sausage, diced
• 1 can chickpeas, drained and rinsed
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Warm 1-1/2 Tbs. of the oil in a large skillet set over high heat. Stir in the chorizo and cook for 1 minute, moving it around frequently. Lift the chorizo out with a slotted spoon into a small heatproof bowl, keeping the rendered fat in the pan.
2. Add the squash and paprika to the skillet. Cook for about 3 minutes, stirring now and then, until the squash has softened. While that cooks, scatter the chickpeas across a cutting board and gently crush them with the underside of a mixing bowl or pot.
3. Stir the sherry vinegar, 1/2 tsp. salt, the chickpeas, and the chorizo, along with any fat in the bowl, into the skillet. Cook for about 2 minutes, stirring occasionally, until everything is hot. Spoon onto a platter, add more salt to taste, drizzle with the remaining 1 Tbs. oil, and serve.